Servings: 60
Calories: 80kcal
Materiaal
Ingredients
- 1 box bullet truffles (or truffle balls (white))
Dipping
- 300 g chocolate ((white/tempered))
Flakes
- 150 g chocolate (( white / tempered))
Instructions
Ganache
- Melt the white chocolate
- Bring the cream and milk to a boil.
- Pour this mixture over the melted white chocolate and mix until smooth.
- Let the mixture cool and then add the eggnog.
- Put the ganache in a piping bag. Make sure the ganache has a temperature below 30°C or the bullet truffles will melt.
- Remove the top lid from the ball truffles and save for later. Leave the ball truffles in the plastic. Fill the truffle molds with the ganache.
- Let cool in the refrigerator for 10-15 minutes until the ganache has set
Close
- Put some tempered white chocolate in the other half of the plastic wrap and place it on top of the other half. Press gently until everything seals well.
- Put in the refrigerator for about 10 minutes
Finish
- Using a pallet knife, spread some tempered white chocolate over the table and make flakes.
- Unmold the truffles
- Dip the truffles in tempered white chocolate and then roll them through the flakes.
- Let the truffles cool and harden.
Voedingswaarden
Serving: 1st | Calories: 80kcal
